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string(25) "Salsa Verde Turkey Burger"
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string(2970) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKtAFVjh-2I/AAAAAAAAEJs/GpBXYqmLYMo/s800/Salsa+Verde+Turkey+Burger+500.jpg" alt="Salsa Verde Turkey Burger" title="Salsa Verde Turkey Burger" width="500" height="333"/><br /><br />Last year I tried tomatillos for the first time and I really enjoyed them. I have been keeping my eyes open for them and when I came across them at the farmers market on the weekend I picked some up right away. Of course the first thing that I made was some <a href="http://closetcooking.blogspot.com/2007/08/salsa-verde.html">salsa verde</a> and while I was enjoying it I remembered seeing this recipe for <a href="http://prudencepennywise.blogspot.com/2008/04/salsa-verde-turkey-burgers.html">salsa verde turkey burgers</a> on <a href="http://prudencepennywise.blogspot.com/">Prudence Pennywise</a>. I liked the sound of pretty much everything about these burgers from the turkey to the salsa verde to the pepperjack cheese to the avocado to the way that it used the cilantro and I would even get to use some more green tomatoes! The salsa verde burgers did not hold together too well but they were super moist and they tasted great! I have been enjoying avocados lately and I would not have thought to combine them with mayonnaise but it was a fabulous combination that went well in this burger. Normally I would have just chopped up the cilantro and mixed it in with the burger but I was pleasantly surprised at how good it was as a fresh garish in the burger. The tartness of the green tomatoes complimented the other flavours of the burgers nicely. These burgers may have been a bit messy but they were oh so tasty!<br /><br />Ingredients:<br />1 pound ground turkey<br />1 egg (lightly beaten)<br />1/4 cup bread crumbs<br />1/2 cup <a href="http://closetcooking.blogspot.com/2007/08/salsa-verde.html">salsa verde</a><br />4 slices pepperjack cheese<br />1 avocado (pitted and scooped)<br />1/2 cup mayonnaise<br />1 clove garlic (grated)<br />4 buns/rolls<br />green tomatoes (sliced, optional)<br />cilantro (optional)<br /><br />Directions:<br />1. Mix the turkey, egg, breadcrumbs and salsa verde in a bowl.<br />2. Form 4 patties and place them on a broiling pan.<br />3. Broil until cooked, about 10-15 minutes.<br />4. Place the cheese slices on the patties and broil until melted, about 1 minute.<br />5. Mix the avocado, mayonnaise and garlic and mash the avocado to the desired consistency.<br />6. Serve the burger in a bun with the avocado mayonnaise, cilantro and sliced green tomatoes.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/07/bulgogi-burger.html">Bulgogi Burgers</a><br /><a href="http://closetcooking.blogspot.com/2007/09/lamb-burger-greek-style.html">Greek Lamb Burger</a><div class="feedflare">
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string(29) "2008-08-19T17:45:00.003-04:00"
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string(29) "2008-08-19T18:23:27.279-04:00"
["title"]=>
string(25) "Salsa Verde Turkey Burger"
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string(2970) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKtAFVjh-2I/AAAAAAAAEJs/GpBXYqmLYMo/s800/Salsa+Verde+Turkey+Burger+500.jpg" alt="Salsa Verde Turkey Burger" title="Salsa Verde Turkey Burger" width="500" height="333"/><br /><br />Last year I tried tomatillos for the first time and I really enjoyed them. I have been keeping my eyes open for them and when I came across them at the farmers market on the weekend I picked some up right away. Of course the first thing that I made was some <a href="http://closetcooking.blogspot.com/2007/08/salsa-verde.html">salsa verde</a> and while I was enjoying it I remembered seeing this recipe for <a href="http://prudencepennywise.blogspot.com/2008/04/salsa-verde-turkey-burgers.html">salsa verde turkey burgers</a> on <a href="http://prudencepennywise.blogspot.com/">Prudence Pennywise</a>. I liked the sound of pretty much everything about these burgers from the turkey to the salsa verde to the pepperjack cheese to the avocado to the way that it used the cilantro and I would even get to use some more green tomatoes! The salsa verde burgers did not hold together too well but they were super moist and they tasted great! I have been enjoying avocados lately and I would not have thought to combine them with mayonnaise but it was a fabulous combination that went well in this burger. Normally I would have just chopped up the cilantro and mixed it in with the burger but I was pleasantly surprised at how good it was as a fresh garish in the burger. The tartness of the green tomatoes complimented the other flavours of the burgers nicely. These burgers may have been a bit messy but they were oh so tasty!<br /><br />Ingredients:<br />1 pound ground turkey<br />1 egg (lightly beaten)<br />1/4 cup bread crumbs<br />1/2 cup <a href="http://closetcooking.blogspot.com/2007/08/salsa-verde.html">salsa verde</a><br />4 slices pepperjack cheese<br />1 avocado (pitted and scooped)<br />1/2 cup mayonnaise<br />1 clove garlic (grated)<br />4 buns/rolls<br />green tomatoes (sliced, optional)<br />cilantro (optional)<br /><br />Directions:<br />1. Mix the turkey, egg, breadcrumbs and salsa verde in a bowl.<br />2. Form 4 patties and place them on a broiling pan.<br />3. Broil until cooked, about 10-15 minutes.<br />4. Place the cheese slices on the patties and broil until melted, about 1 minute.<br />5. Mix the avocado, mayonnaise and garlic and mash the avocado to the desired consistency.<br />6. Serve the burger in a bun with the avocado mayonnaise, cilantro and sliced green tomatoes.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/07/bulgogi-burger.html">Bulgogi Burgers</a><br /><a href="http://closetcooking.blogspot.com/2007/09/lamb-burger-greek-style.html">Greek Lamb Burger</a><div class="feedflare">
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string(29) "2008-08-18T17:35:00.002-04:00"
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string(29) "2008-08-18T18:27:32.644-04:00"
["title"]=>
string(12) "Hot Corn Dip"
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string(2852) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKnrTSpjsNI/AAAAAAAAEJc/CKfsq9PpAVA/s800/Hot+Corn+Dip+500.jpg" alt="Hot Corn Dip" title="Hot Corn Dip" width="500" height="333"/><br /><br />I have been looking forward to corn season for a while and since it started I have been eating a cob of corn every day. I just can't seem to get enough of that sweet corny goodness. I had bookmarked more than a few corn recipes that I wanted to try and on the top of that list was this one for a <a href="http://www.wheresmydamnanswer.com/WP02/?p=450">hot corn dip</a> that I found on <a href="http://www.wheresmydamnanswer.com/WP02/">Where’s My Damn Answer?</a>. The recipe is originally from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/hot-corn-dip-with-crispy-tortilla-chips-recipe/index.html">Emeril Lagasse on the Food Network</a>. I really liked the sound of a warm sweet corn dip with savoury cheese and mayonnaise along with a touch of heat. I got the chance to make the hot corn dip on the weekend and it turned out to be even better than I imagined. It was so good that I ended up skipping dinner and having another serving of tortilla chips and hot corn dip. The dip was nice and creamy and the sweetness of the corn perfectly balanced the heat of the jalapenos and the cayenne pepper. I am looking forward to making this again.<br /><br />Ingredients:<br />1 tablespoon butter<br />2 cups corn kernels (from 2 ears corn)<br />salt and pepper to taste<br />1 tablespoon butter<br />1/2 cup yellow onion (chopped)<br />1/4 cup red bell pepper (chopped)<br />1/4 cup chopped green onions (green and white parts)<br />1 jalapeno (chopped)<br />2 teaspoons garlic (chopped)<br />1/4 cup mayonnaise<br />1 handful monterey jack (grated)<br />1/4 teaspoon cayenne<br />1 handful sharp cheddar (grated)<br /><br />Directions:<br />1. Melt the butter in a pan.<br />2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.<br />3. Melt the butter in a pan.<br />4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.<br />5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.<br />6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.<br />7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.<br />8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/02/hot-cheesy-spinach-and-crab-dip.html">Hot Cheesy Spinach and Crab Dip</a><div class="feedflare">
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string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-1940881889251333406"
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["title"]=>
string(24) "Blueberry Amaretti Crisp"
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string(2990) "<img class="photo" src="http://1.bp.blogspot.com/_UIXOn06Pz70/SKk0hp-3JoI/AAAAAAAAEIQ/YYsaSj915GY/s800/Blueberry+and+Amaretti+Crisp+500.jpg" alt="Blueberry Amaretti Crisp" title="Blueberry Amaretti Crisp" width="500" height="333"/><br /><br />I came across this recipe for a blueberry crisp with an amaretti cookie topping in Food & Drink magazine and knew that I would have to try it. The combination of almonds and blueberries sounded really good. The fresh local blueberries have been calling my name and this seemed like a great way to use them. The blueberry crisp was super easy to make and it turned out great! Hot blueberries sitting in a pool of melting vanilla ice cream is just so good! The almond flavours worked well with the blueberries and I really liked the texture that the amaretti cookies gave the topping. I will definitely be making this one again! I must confess that it was so good that I could not wait for dinner the next day and had some right out of the fridge for breakfast with some vanilla yogurt.<br /><br />Ingredients:<br />6 cups blueberries<br />1 tablespoon cornstarch<br />2 tablespoons sugar<br />1/4 cup amaretto<br />2/3 cup flour<br />2/3 cup amaretti cookies (crushed)<br />1/4 cup almonds (sliced)<br />2/3 cup brown sugar<br />1/3 cup butter (melted)<br /><br />Directions:<br />1. Toss the blueberries with the cornstarch, sugar and amaretto.<br />2. Mix the flour, amaretti cookies, almonds, brown sugar and butter in a large bowl.<br />3. Place the blueberries into an 8x8 inch baking dish and pour the topping on.<br />4. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.<br /><br /><img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SKk0h7cX5pI/AAAAAAAAEIY/eg5g1HEQj2E/s800/Blueberry+and+Amaretti+Crisp+in+Pan+500.jpg" alt="Blueberry Amaretti Crisp" title="Blueberry Amaretti Crisp" width="500" height="333"/><br /><br /><img class="photo" src="http://3.bp.blogspot.com/_UIXOn06Pz70/SKk0h3bwW2I/AAAAAAAAEIg/eU031h4moDI/s800/Blueberry+Amaretti+Crisp+with+Vanilla+Yogurt+500.jpg" alt="Blueberry Amaretti Crisp" title="Blueberry Amaretti Crisp" width="500" height="333"/><br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/10/apple-crisp-with-amaretto.html">Apple Crisp with Amaretto</a><br /><a href="http://closetcooking.blogspot.com/2007/07/strawberry-and-rhubarb-crumble.html">Strawberry and Rhubarb Crumble</a><br /><a href="http://closetcooking.blogspot.com/2008/02/rhubarb-crisp.html">Rhubarb Crisp</a><br /><a href="http://closetcooking.blogspot.com/2008/05/mango-crisp-with-macadamia-nut-crust.html">Mango Crisp with Macadamia Nut Crust</a><br /><a href="http://closetcooking.blogspot.com/2008/07/mango-and-rhubarb-crumble.html">Mango and Rhubarb Crumble</a><div class="feedflare">
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string(29) "2008-08-15T20:19:21.235-04:00"
["title"]=>
string(20) "Fried Green Tomatoes"
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string(2031) "<img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SKYZbdD0Y9I/AAAAAAAAEIA/MD6Wa-lnbiw/s800/Fried+Green+Tomatoes+2+500.jpg" alt="Fried Green Tomatoes" title="Fried Green Tomatoes" width="500" height="333"/><br /><br />The other day I came across some green tomatoes which I had been keeping an eye out for. I had never had green tomatoes and wanted to try them. Of course I had heard about fried green tomatoes, there was that movie, but I did not really know what they were. It turns out that fried green tomatoes are just what they sound like, breaded and fried slices of green tomatoes. When I heard that the tomatoes are often fried in bacon grease I was immediately sold. Of course I would need to cook some bacon to get the bacon grease and I figured that the bacon would go well with the fried green tomatoes. The green tomatoes had a tartness or tangyness which was quite nice. The crispy golden brown crust was a nice contrast in texture to the warm tomato inside. Of course the salty bacon made it that much better. I wonder what else green tomatoes can be used for?<br /><br />Ingredients:<br />4 strips bacon (optional)<br />1/4 cup corn meal<br />1/4 cup flour<br />1/4 teaspoon paprika<br />1/4 teaspoon garlic powder<br />2 green tomatoes (sliced 1/4 inch thick)<br />salt and pepper to taste<br />1/4 cup flour<br />1 egg (beaten)<br />2 tablespoons oil (if not using bacon grease)<br /><br />Directions:<br />1. Fry the bacon and set it aside.<br />2. Mix the corn meal, flour, paprika and garlic powder in a bowl.<br />3. Season the tomato slices with salt and pepper.<br />4. Dredge the tomatoes slices in the flour, then dip them in the egg and finally dredge them in the corn meal mixture.<br />5. Fry the tomato slices in the bacon grease or the oil until golden brown on both sides, about 1 minute per side.<div class="feedflare">
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array(12) {
["id"]=>
string(69) "tag:blogger.com,1999:blog-3979326615099351000.post-606216396385566209"
["published"]=>
string(29) "2008-08-14T17:48:00.003-04:00"
["updated"]=>
string(29) "2008-08-14T18:27:17.100-04:00"
["title"]=>
string(44) "Cherry and Chocolate Stracciatella Ice Cream"
["atom_content"]=>
string(3108) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKSojVOcDlI/AAAAAAAAEHg/cmaCj8movDE/s800/Cherry+and+Chocolate+Stracciatella+Ice+Cream+500.jpg" alt="Cherry and Chocolate Stracciatella Ice Cream" title="Cherry and Chocolate Stracciatella Ice Cream" width="500" height="333"/><br /><br />I have been enjoying cherries by the bowl full lately and while I was snacking on a bowl I was thinking about ice cream. I remembered seeing Mike's <a href="http://mikes-table.themulligans.org/2008/06/24/cherry-frozen-yogurt-w-chocolate-stracciatella/">cherry frozen yogurt with chocolate stracciatella</a> at <a href="http://mikes-table.themulligans.org/">Mike's Table</a> and thinking that I just had to try it. I realized that I had not really done an ice cream with chocolate chips and now was the perfect time since cherries and chocolate go so well together. This recipe did not however call for chocolate chips but rather melted chocolate was poured into the ice cream when it was almost done and still in the maker which sounded like fun. I went with my standard ice cream base and I used halved cherries as I wanted some nice big chunks of cherries in the ice cream. The stracciatella ice cream was a bit more challenging to make than normal ice cream as you have to time the melting of the chocolate and pouring it into the ice cream when it is almost done but not quite. The cherry and chocolate stracciatella ice cream turned out really well. I though that I might have poured the chocolate in a bit too late but the chocolate had mostly formed nice little flakes. There were also a few big chunks which were always nice to run into. The cherry and chocolate flavoured creamy ice cream was really good!<br /><br />Ingredients:<br />1 cup cherries (pitted and chopped)<br />1/2 cups sugar<br />1 cup heavy cream<br />1 cup milk<br />2 egg yolks<br />1 teaspoon vanilla extract<br />1/2 cup dark chocolate<br /><br />Directions:<br />1. Heat the cherries and sugar in a small sauce pan until the sugar is dissolved and the cherries are tender, about 10 minutes.<br />2. Heat the cream, milk and sugar in a sauce pan until it almost boils, about 5 minutes.<br />3. Reduce the heat to low.<br />4. Add one tablespoon of the cream mixture to the eggs to temper them.<br />5. Add the egg mixture to the sauce pan.<br />6. Cook at low heat until it thickens and can coat the back of a spoon.<br />7. Remove from the heat and stir in the cherries and vanilla extract.<br />8. Chill the mixture in the fridge.<br />9. Start freezing according to the instructions for your ice cream machine.<br />10. When the ice cream is almost done melt the chocolate and pour it into the ice cream in a thin stream.<br /><br /><img class="photo" src="http://1.bp.blogspot.com/_UIXOn06Pz70/SKSojUYZLvI/AAAAAAAAEHo/4N8c3sdWKHI/s800/Bowl+of+Cherries+500.jpg" alt="Bowl of Cherries" title="Bowl of Cherries" width="500" height="333"/><div class="feedflare">
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</div>"
["link"]=>
string(85) "http://closetcooking.blogspot.com/2008/08/cherry-and-chocolate-stracciatella-ice.html"
["link_replies"]=>
string(160) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=606216396385566209http://closetcooking.blogspot.com/feeds/606216396385566209/comments/default"
["link_self"]=>
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string(81) "http://www.blogger.com/feeds/3979326615099351000/posts/default/606216396385566209"
["author_name"]=>
string(5) "Kevin"
["author_uri"]=>
string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
string(19) "noreply@blogger.com"
}
[5]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-2192153357505902580"
["published"]=>
string(29) "2008-08-13T16:52:00.006-04:00"
["updated"]=>
string(29) "2008-08-13T17:35:36.646-04:00"
["title"]=>
string(43) "Greek Style Zucchini Fritters with Tzatziki"
["atom_content"]=>
string(2322) "<img class="photo" src="http://1.bp.blogspot.com/_UIXOn06Pz70/SKNLeoGZ4bI/AAAAAAAAEG4/DwHHtYlRJL0/s800/Greek+Zucchini+Fritters+500.jpg" alt="Greek Zucchini Fritters with Tzatziki" title="Greek Zucchini Fritters with Tzatziki" width="500" height="333"/><br /><br />This time of year is so amazing! There is so much fresh produce around that you have to pick and choose what to get each week and everything looks so good that you have a hard time choosing. Very often I end up with some extras like an odd zucchini here and there. Luckily it is pretty easy to find a quick and tasty ways to enjoy any of the fresh fruits or vegetables that you have. I had one zucchini too many this week and I remembered trying and liking zucchini fritters last year and I decided to make those again. Fritters or cakes are essentially the main ingredient, in this case zucchini, mixed with a batter and fried. This time I decided to change up the flavours a bit and went with a Greek inspired theme with some dill and feta. Since I had the dill I thought that serving the fritters with some dilled <a href="http://closetcooking.blogspot.com/2007/05/tzatziki-sauce.html">tzatziki sauce</a> would be a great idea. Fritters are super easy to make and take very little time. The zucchini fritters turned out really well! With the feta and dill the fritters were tasty and the cool and creamy tzatziki finished them off perfectly.<br /><br />Ingredients:<br />1 small zucchini (grated)<br />1/4 cup feta (crumbled)<br />1/2 cup flour<br />1 egg<br />1 green onion (chopped)<br />1 handful dill (chopped)<br />salt and pepper to taste<br />2 tablespoons oil<br /><br />Directions:<br />1. Mix the zucchini, feta, flour, egg, green onions, dill, salt and pepper in a bowl.<br />2. Heat the oil in a pan.<br />3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/09/zucchini-fritters.html">Zucchini Fritters</a><br /><a href="http://closetcooking.blogspot.com/2007/09/corn-fritters-with-salsa.html">Corn Fritters</a><div class="feedflare">
<a href="http://feeds.feedburner.com/~f/ClosetCooking?a=mP7fuK"><img src="http://feeds.feedburner.com/~f/ClosetCooking?i=mP7fuK" border="0"></img></a>
</div>"
["link"]=>
string(84) "http://closetcooking.blogspot.com/2008/08/greek-zucchini-fritters-with-tzatziki.html"
["link_replies"]=>
string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=2192153357505902580http://closetcooking.blogspot.com/feeds/2192153357505902580/comments/default"
["link_self"]=>
string(73) "http://closetcooking.blogspot.com/feeds/posts/default/2192153357505902580"
["link_edit"]=>
string(82) "http://www.blogger.com/feeds/3979326615099351000/posts/default/2192153357505902580"
["author_name"]=>
string(5) "Kevin"
["author_uri"]=>
string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
string(19) "noreply@blogger.com"
}
[6]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-2758458768382091738"
["published"]=>
string(29) "2008-08-12T18:11:00.005-04:00"
["updated"]=>
string(29) "2008-08-12T18:45:36.030-04:00"
["title"]=>
string(41) "Blueberry and Maple Pecan Granola Parfait"
["atom_content"]=>
string(2648) "<img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SKIMM5M-QmI/AAAAAAAAEGI/Xz0Hpa4JXVU/s800/Blueberry+and+Maple+Pecan+Granola+Parfait+500.jpg" alt="Blueberry and Maple Pecan Granola Parfait" title="Blueberry and Maple Pecan Granola Parfait" width="500" height="333"/><br /><br />I had been wanting to try making my own <a href="http://closetcooking.blogspot.com/2008/08/maple-pecan-granola.html">granola</a> for a while but I purposefully held off until the summer. I had seen granola being served with yogurt and fresh berries as a parfait and I wanted to try it like that. Now that the fresh local blueberries were out was the perfect time. I used the <a href="http://closetcooking.blogspot.com/2008/08/maple-pecan-granola.html">maple pecan granola</a> that had survived my snacking for breakfasts last week in the form of parfaits with vanilla yogurt, fresh blueberries and topped it off with some maple syrup. It was amazing! The crunchy granola went really well in the cool and creamy vanilla yogurt with the juicy blueberries were just bursting with flavour. Towards the end of the week I had run out of vanilla yogurt and I decided to try some left over cottages cheese that needed to be used. I was pleasantly surprised that the slightly tangy cottage cheese worked really in this otherwise sweet dish. I would also imagine that vanilla frozen yogurt would also work well. <br /><br /><img class="photo" src="http://3.bp.blogspot.com/_UIXOn06Pz70/SKIMNDkK20I/AAAAAAAAEGQ/ftXdHV6bH-c/s800/Blueberries,+Granola,+and+Vanilla+Yogurt+with+Maple+Syrup+500.jpg" alt="Blueberry and Maple Pecan Granola Parfait on Plate" title="Blueberry and Maple Pecan Granola Parfait on Plate" width="500" height="333"/><br /><br />Ingredients:<br />1 cup vanilla yogurt<br />1 handful <a href="http://closetcooking.blogspot.com/2008/08/maple-pecan-granola.html">maple pecan granola</a><br />1 handful blueberries<br />1 tablespoon maple syrup<br /><br />Directions:<br />1. Assemble parfait.<br /><br /><img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKIMNSFWaII/AAAAAAAAEGY/QZQeb-P_Tj0/s800/Blueberry+and+Maple+Pecan+Granola+Parfait+with+Cottage+Cheese+500.jpg" alt="Blueberry and Maple Pecan Granola Parfait with Cottage Cheese" title="Blueberry and Maple Pecan Granola Parfait with Cottage Cheese" width="500" height="333"/><br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/06/rhubarb-fool.html">Rhubarb Fool</a><div class="feedflare">
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</div>"
["link"]=>
string(80) "http://closetcooking.blogspot.com/2008/08/blueberry-and-maple-pecan-granola.html"
["link_replies"]=>
string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=2758458768382091738http://closetcooking.blogspot.com/feeds/2758458768382091738/comments/default"
["link_self"]=>
string(73) "http://closetcooking.blogspot.com/feeds/posts/default/2758458768382091738"
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string(82) "http://www.blogger.com/feeds/3979326615099351000/posts/default/2758458768382091738"
["author_name"]=>
string(5) "Kevin"
["author_uri"]=>
string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
string(19) "noreply@blogger.com"
}
[7]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-6838667404144324451"
["published"]=>
string(29) "2008-08-11T17:34:00.003-04:00"
["updated"]=>
string(29) "2008-08-11T19:11:51.829-04:00"
["title"]=>
string(19) "Maple Pecan Granola"
["atom_content"]=>
string(2071) "<img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SKC6q6g0yeI/AAAAAAAAEFg/a5q3ClYolDM/s800/Maple+Pecan+Granola+500.jpg" alt="Maple Pecan Granola" title="Maple Pecan Granola" width="500" height="333"/><br /><br />When I was a kid I enjoyed eating granola cereal with milk for breakfast. I really liked the crunchy texture and all of the goodies that were mixed in with the granola. I had not had granola in a long time and I wanted to try making some for myself. Last weekend I finally got around to doing it. Granola is basically rolled oats, nuts and honey that is baked until crispy. You can add other goodies to granola such as more grains, dried fruits, or even chocolate. I wanted to keep my first granola pretty simple and I was thinking that it had to contain both maple syrup and pecans. I quickly found this recipe for <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197221">maple pecan granola</a> which was just what I was looking for. The granola was super simple to make; You just mix the ingredients and bake stirring the granola a few times to ensure that it remains loose and that it does not stick together too much. The maple pecan granola turned out really well! It was nice and crunchy and it had just the right amount of sweetness. I found that I was grabbing just one more handful to snack on each time I passed it. Since the granola was so easy to make I am now looking forward to experimenting with different combinations of ingredients.<br /><br />Ingredients:<br />2 cups rolled oats<br />1/2 cup pecans (chopped)<br />1/2 cup maple syrup<br />1/4 cup packed brown sugar<br />2 tablespoons oil<br />1 pinch salt<br /><br />Directions:<br />1. Mix everything in a large bowl.<br />2. Spread the mixture onto a baking pan.<br />3. Bake in a preheated 300F oven for 1 hour stirring every 15 minutes.<div class="feedflare">
<a href="http://feeds.feedburner.com/~f/ClosetCooking?a=18aDWK"><img src="http://feeds.feedburner.com/~f/ClosetCooking?i=18aDWK" border="0"></img></a>
</div>"
["link"]=>
string(66) "http://closetcooking.blogspot.com/2008/08/maple-pecan-granola.html"
["link_replies"]=>
string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=6838667404144324451http://closetcooking.blogspot.com/feeds/6838667404144324451/comments/default"
["link_self"]=>
string(73) "http://closetcooking.blogspot.com/feeds/posts/default/6838667404144324451"
["link_edit"]=>
string(82) "http://www.blogger.com/feeds/3979326615099351000/posts/default/6838667404144324451"
["author_name"]=>
string(5) "Kevin"
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string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
string(19) "noreply@blogger.com"
}
[8]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-6501366822560646639"
["published"]=>
string(29) "2008-08-09T23:22:00.002-04:00"
["updated"]=>
string(29) "2008-08-11T11:04:03.201-04:00"
["title"]=>
string(26) "Raspberry and Lime Muffins"
["atom_content"]=>
string(3873) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SJ6157ZIzjI/AAAAAAAAEEo/1SUzt7Q4Uzg/s800/Raspberry++and+Lime+Muffins+Three+500.jpg" alt="Raspberry and Lime Muffins" title="Raspberry and Lime Muffins" width="500" height="333"/><br /><br />It had been a long time since I last made muffins and I had been seeing some nice ones around the food blogging sphere. Elle from <a href="http://ellesnewenglandkitchen.blogspot.com/">Elle's New England Kitchen</a> recently made some <a href="http://ellesnewenglandkitchen.blogspot.com/2008/06/cupcakes-in-this-seasons-hottest.html">blueberry and lemon and raspberry and lime muffins</a> that caught my attention. Although blueberry and lemon is one of my favorite combinations for muffins it was the raspberry and lime ones that I was most interested in. I had not tried the raspberry and lime combo and it sounded like another good one. The locally grown raspberries had been looking good lately and it was time to try the muffins. The raspberry and lime muffins turned out good! The were nice and light and moist and the pockets of raspberries in the middle were wonderful. I really liked the raspberry and lime flavour combination. With all of the fresh berries around I am looking forward to making more muffins.<br /><br />When making a <a href="http://closetcooking.blogspot.com/2007/08/blueberry-coffee-cake.html">blueberry and lemon coffeecake</a> I like to pour sweetened lemon juice over the coffeecake followed by some sugar after it is done baking. I then pop it under the broiler until the sugar bubbles. This infuses the coffeecake with more moist lemony goodness and the melted sugar forms a crispy layer on top which is really nice. I used the same method with lime juice for these raspberry and lime muffins. Unfortunately it did not work out as well as I had hoped with the muffins. The muffins were starting to look too dark before all of the sugar on the top had melted and I had to pull them out of the oven. Oh well, the partially melted sugar topping was still really good. Next time I will have to pull the muffins out of the oven a little earlier before adding the topping.<br /><br />Ingredients:<br />2 cups flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/2 cup butter (room temperature)<br />3/4 cup white sugar<br />2 eggs<br />1 teaspoon vanilla extract<br />1/4 teaspoon lime zest<br />1/2 cup milk<br />1 1/2 cups fresh raspberries<br />1/4 cup lime juice<br />1 teaspoon grated lime zest<br />1/2 cup icing sugar<br />3 tablespoons sugar<br /><br />Directions:<br />1. Mix the flour, baking powder and salt in a bowl.<br />2. Cream the butter and sugar in a large bowl.<br />3. Beat in the eggs, vanilla extract and lime zest.<br />4. Mix in the milk.<br />5. Mix in the dry ingredients.<br />6. Gently fold in the raspberries.<br />7. Spoon the mixture in to a greased muffin pan.<br />8. Bake in a preheated 375F oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.<br />9. Mix the lime juice and zest with the icing sugar and pour over the muffins.<br />10. Sprinkle the muffins with the sugar.<br />11. Broil the muffins until the sugar on top bubbles, about 2 minutes. Be careful and watch them to make sure that they do not burn.<br /><br /><img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SJ615zyalgI/AAAAAAAAEEw/zEGpheGiowI/s800/Raspberry++and+Lime+Muffins+Buttered+500.jpg" alt="Raspberry and Lime Muffins" title="Raspberry and Lime Muffins" width="500" height="333"/><br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/08/blueberry-coffee-cake.html">Blueberry and Lemon Coffeecake</a><div class="feedflare">
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</div>"
["link"]=>
string(73) "http://closetcooking.blogspot.com/2008/08/raspberry-and-lime-muffins.html"
["link_replies"]=>
string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=6501366822560646639http://closetcooking.blogspot.com/feeds/6501366822560646639/comments/default"
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["author_name"]=>
string(5) "Kevin"
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string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
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[9]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-6951818406588996620"
["published"]=>
string(29) "2008-08-08T19:45:00.002-04:00"
["updated"]=>
string(29) "2008-08-08T20:07:43.668-04:00"
["title"]=>
string(27) "Kimchi Jun (Kimchi Pancake)"
["atom_content"]=>
string(2852) "<img class="photo" src="http://1.bp.blogspot.com/_UIXOn06Pz70/SJza2MxKdbI/AAAAAAAAEEY/SZW5m5pxxcc/s800/Kimchi+Jun+(Kimchi+Pancake)+Side+500.jpg" alt="Kimchi Jun (Kimchi Pancake)" title="Kimchi Jun (Kimchi Pancake)" width="500" height="333"/><br /><br />The farmers market has been flooded with fresh fruits and vegetables and I have been picking up a lot of stuff each week. The problem is that I don't have much room in my small fridge so I wanted to try to free some space. I noticed that I had a jar of the <a href="http://closetcooking.blogspot.com/2008/03/kimchi.html">kimchi</a> that I made a while ago. There were still a few kimchi recipes that I wanted to try and I had just enough to make kimchi jun. Kimchi jun or jeon are Korean pancakes made with kimchi. The recipe for kimchi pancakes looks a lot like a recipe for pancake batter with some extras or like a recipe for fritters. After looking at a bunch of recipes for I came up with this one. The zucchini was not in any of the recipes that I saw but I had one that needed to be used so I added it to the pancakes. I also added some gochujang for some extra flavour and heat. The kimchi pancakes turned out well. They were nice and moist and tasty. The pancakes had a really nice red colour from the kimchi and gochujang and the grated zucchini added nice flecks of green. I served the pancakes with a simple dipping sauce.<br /><br /><h4>Kimchi Jun (Kimchi Pancake)</h4><br />Ingredients:<br />1 cup <a href="http://closetcooking.blogspot.com/2008/03/kimchi.html">kimchi</a> (drained and chopped)<br />1/2 cup <a href="http://closetcooking.blogspot.com/2008/03/kimchi.html">kimchi</a> liquid (or water)<br />1 tablespoon <a href="http://en.wikipedia.org/wiki/Gochujang">gochujang</a> (optional)<br />1 cup flour<br />2 eggs<br />1 cup zucchini (grated, optional)<br />1 tablespoon oil<br />1 green onion (chopped)<br /><br />Directions:<br />1. Mix the kimchi, kimchi liquid, gochujang, flour, eggs and zucchini in a large bowl.<br />2. Heat the oil in a pan.<br />3. Add the batter and cook until golden brown on both sides.<br />4. Serve garnished with green onion.<br /><br /><h4>Dipping Sauce</h4><br />Ingredients:<br />1 tablespoon rice wine vinegar<br />1 tablespoon soy sauce<br />1/2 teaspoon honey<br />1/2 teaspoon sesame oil<br />1/2 teaspoon gochugaru (Korean chili pepper flakes, optional)<br /><br />Directions:<br />1. Mix everything together.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/09/corn-fritters-with-salsa.html">Corn Fritters</a><br /><a href="http://closetcooking.blogspot.com/2007/09/zucchini-fritters.html">Zucchini Fritters</a><div class="feedflare">
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</div>"
["link"]=>
string(72) "http://closetcooking.blogspot.com/2008/08/kimchi-jun-kimchi-pancake.html"
["link_replies"]=>
string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=6951818406588996620http://closetcooking.blogspot.com/feeds/6951818406588996620/comments/default"
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["link_edit"]=>
string(82) "http://www.blogger.com/feeds/3979326615099351000/posts/default/6951818406588996620"
["author_name"]=>
string(5) "Kevin"
["author_uri"]=>
string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
string(19) "noreply@blogger.com"
}
[10]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-7834504215780536006"
["published"]=>
string(29) "2008-08-07T23:58:00.002-04:00"
["updated"]=>
string(29) "2008-08-08T06:42:47.487-04:00"
["title"]=>
string(16) "Cherry Clafoutis"
["atom_content"]=>
string(2347) "<img class="photo" src="http://3.bp.blogspot.com/_UIXOn06Pz70/SJt0n8oacYI/AAAAAAAAEDo/xbJTgd-xRZM/s800/Cherry+Clafoutis+2+500.jpg" alt="Cherry Clafoutis" title="Cherry Clafoutis" width="500" height="333"/><br /><br />I first came across the concept of a clafoutis last year after I started food blogging. I had however, just missed cherry season so I decided to wait. Now that the local cherries are here I had my chance. A <a href="http://en.wikipedia.org/wiki/Clafoutis">clafoutis</a> is a custard like dessert where fruit, most commonly the cherry, is baked in a custard like batter that is similar to pancake batter. Several recipes that I saw recommended cooking the cherries whole, with the pits in but I really don't enjoy having to worry about biting into pits as I eat so I pitted my cherries first. I ended up going with this really simple recipe for a <a href="http://www.wholefoodsmarket.com/recipes/dessert/cherryclafouti.html">cherry clafoutis</a>. I was a bit surprised as to how easy the clafoutis was to make. You simply mix the batter and bake it. The cherry clafoutis turned out pretty good! I enjoyed the soft and moist texture of the clafoutis and the cherries went really well in it. Clafoutis can be made with other fruits and now I am looking forward to experimenting with it. I have seen a few blueberry clafoutis that have been looking good...<br /><br />Ingredients:<br />1/4 cup all-purpose flour<br />1/4 cup sugar<br />1/4 teaspoon salt<br />3 eggs<br />1 cup milk<br />1 teaspoon vanilla extract<br />1 pound cherries (pitted)<br /><br />Directions:<br />1. Mix the flour, sugar and salt in a bowl.<br />2. Mix in the eggs, one at a time.<br />3. Mix in the milk and vanilla extract.<br />4. Place the cherries on the bottom of a greased 9 inch pie plate.<br />5. Pour the batter over the cherries.<br />6. Bake in a preheated 375F oven until the clafoutis is puffed and golden brown, about 40-45 minutes.<br /><br /><img class="photo" src="http://3.bp.blogspot.com/_UIXOn06Pz70/SJt0n_02l8I/AAAAAAAAEDg/0rVgZyb0FAQ/s800/Cherry+Clafoutis+1+500.jpg" alt="Cherry Clafoutis" title="Cherry Clafoutis" width="500" height="333"/><div class="feedflare">
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</div>"
["link"]=>
string(63) "http://closetcooking.blogspot.com/2008/08/cherry-clafoutis.html"
["link_replies"]=>
string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=7834504215780536006http://closetcooking.blogspot.com/feeds/7834504215780536006/comments/default"
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["author_name"]=>
string(5) "Kevin"
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[11]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-1701821175683272752"
["published"]=>
string(29) "2008-08-06T18:18:00.003-04:00"
["updated"]=>
string(29) "2008-08-06T19:07:58.207-04:00"
["title"]=>
string(47) "Grilled Teriyaki Chicken and Pineapple Sandwich"
["atom_content"]=>
string(1911) "<img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SJoo_3TyKBI/AAAAAAAAEDQ/ww8CGa6eu2Y/s800/Grilled+Teriyaki+Chicken+and+Pineapple+Sandwich+500.jpg" alt="Grilled Teriyaki Chicken and Pineapple Sandwich" title="Grilled Teriyaki Chicken and Pineapple Sandwich" width="500" height="333"/><br /><br />I had some leftover pineapple that needed a home and I remember seeing a teriyaki and pineapple combo that sounded good. A simple grilled teriyaki chicken sandwich with a slice of pineapple sounded like it would hit the spot. I had also been wanting to try grilling pineapple and this seemed like the perfect opportunity to do it. This sandwich was pretty simple to make, though the chicken seemed to char quickly, no doubt because of the sugar in the teriyaki sauce. The grilled teriyaki chicken and pineapple sandwich tasted great. I really liked the combination of the sweet and salty teriyaki sauce with the sweet and tangy pineapple. I also enjoyed the fact that the pineapple was warm from the grill. A quick and simple meal for a warm summer day.<br /><br />Ingredients:<br />1 chicken breast<br />1/4 cup <a href="http://closetcooking.blogspot.com/2007/07/teriyaki-sauce.html">teriyaki sauce</a><br />1 slice pineapple<br />2 sliced tomato<br />2 leaves lettuce<br />1 tablespoon mayonnaise<br /><br />Directions:<br />1. Marinate the chicken in the teriyaki sauce for 20 minutes to overnight.<br />2. Grill the chicken and pineapple.<br />3. Assemble sandwich.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/07/teriyaki-black-cod-burger.html">Teriyaki Black Cod Burger</a><br /><a href="http://closetcooking.blogspot.com/2007/07/chicken-teriyaki.html">Chicken Teriyaki</a><div class="feedflare">
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</div>"
["link"]=>
string(85) "http://closetcooking.blogspot.com/2008/08/grilled-teriyaki-chicken-and-pineapple.html"
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string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=1701821175683272752http://closetcooking.blogspot.com/feeds/1701821175683272752/comments/default"
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["author_name"]=>
string(5) "Kevin"
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[12]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-6075226019799780414"
["published"]=>
string(29) "2008-08-05T18:06:00.003-04:00"
["updated"]=>
string(29) "2008-08-05T18:59:33.435-04:00"
["title"]=>
string(18) "No Bake Cheesecake"
["atom_content"]=>
string(3664) "<img class="photo" src="http://bp2.blogger.com/_UIXOn06Pz70/SJjQwyCB29I/AAAAAAAAECw/7nD8YJ2TijM/s800/No+Bake+Cheesecake+with+Blueberries+1+500.jpg" alt="No Bake Cheesecake" title="No Bake Cheesecake" width="500" height="333"/><br /><br />Cheesecake is one of my all time favorite desserts. I have made several different types of cheesecakes but they have all been baked cheesecakes. The no-bake cheesecake has always interested me and it was time to try making one. I found a lot of different recipes no-bake cheesecakes, many using different ingredients. In the end I decided to go with a whipped cream and cream cheese mixture to form the cheesecake. With the cheesecake recipe decided it was time to think about a crust. I like a simple graham cracker crust but I was thinking that it would be nice with some pecans in it as well. I then thought that instead of adding sugar and butter to form the crust that I could just use some maple syrup to both add some sweetness and bind it together. With pecans and maple syrup already there I could not pass up on adding some blueberries so I placed a few blueberries in the cheesecake filling and a few more on top along with some maple syrup. The no-bake cheesecake turned out really well! It was lighter that a baked cheesecake and it was nice and creamy and cool and refreshing and good. If I had a choice between a baked and a no-bake cheesecake I would probably go for the baked but the no-bake is excellent in its own way. On a hot summer day it is hard to beat a no-bake cheesecake which does not require you to turn the oven or even the stove.<br /><br /><h4 style="padding-bottom:0px; margin-bottom:0px;">Maple Pecan Crust</h4><br />makes enough for 2 mini (3 inch) spring form pans<br /><br />Ingredients:<br />1/4 cup graham cracker crumbs<br />1/4 cup pecans (ground in food processor)<br />2 tablespoons maple syrup<br /><br />Directions:<br />1. Mix the graham cracker crumbs, ground pecans and maple syrup.<br />2. Press the mixture into the bottom of your mini spring form pans.<br /><br /><br /><h4 style="padding-bottom:0px; margin-bottom:0px;">No Bake Cheesecake</h4><br />makes enough for 2 mini (3 inch) spring form pans<br /><br />Ingredients:<br />1 8 ounce package cream cheese (room temperature)<br />1 tablespoon lemon juice<br />1/4 cup sugar<br />1/2 cup heavy cream (whipped)<br /><br />Directions:<br />1. Mix the cream cheese, lemon juice and sugar.<br />2. Fold the cream cheese into the whipped cream.<br />3. Place the cheese mixture on top of the crust.<br />4. Chill in the fridge.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/02/chocolate-cheesecake.html">Chocolate Cheesecake</a><br /><a href="http://closetcooking.blogspot.com/2007/10/pumpkin-cheesecake.html">Pumpkin Cheesecake</a><br /><a href="http://closetcooking.blogspot.com/2007/07/white-chocolate-cheesecake.html">White Chocolate Cheesecake</a><br /><a href="http://closetcooking.blogspot.com/2008/03/vanilla-bean-cheesecake.html">Vanilla Bean Cheesecake</a><br /><br /><img class="photo" src="http://bp2.blogger.com/_UIXOn06Pz70/SJjQw74Bi9I/AAAAAAAAEC4/uTC9a3ojvQk/s800/No+Bake+Cheesecake+with+Blueberries+2+500.jpg" alt="No Bake Cheesecake" title="No Bake Cheesecake" width="500" height="333"/><br /><br />Take a look at the <a href="http://asoutherngrace.blogspot.com/2008/07/beat-heat.html">Beat the Heat</a> roundup at A <a href="http://asoutherngrace.blogspot.com/">Southern Grace</a>.<div class="feedflare">
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</div>"
["link"]=>
string(65) "http://closetcooking.blogspot.com/2008/08/no-bake-cheesecake.html"
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["author_name"]=>
string(5) "Kevin"
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[13]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-6043224128407866067"
["published"]=>
string(29) "2008-08-04T22:17:00.002-04:00"
["updated"]=>
string(29) "2008-08-04T22:48:43.701-04:00"
["title"]=>
string(31) "Tilapia Baked in Tamarind Sauce"
["atom_content"]=>
string(2853) "<img class="photo" src="http://lh3.ggpht.com/lynch.kevin/SJe5F8V8xwI/AAAAAAAAEB0/qD9WbyJhrNE/s800/Tilapia%20Baked%20in%20Tamarind%20Sauce%202%20500.jpg" alt="Tilapia Baked in Tamarind Sauce" title="Tilapia Baked in Tamarind Sauce" width="500" height="333"/><br /><br />I had recently come across a jar of tamarind paste in the back of my fridge that I had picked up a while ago and hardly used. I wanted to experiment some more with the tamarind and while I was searching for recipes I came across this one for <a href="http://thaifood.about.com/od/thaiseafoodrecipes/r/talapiawithtama.htm">tilapia baked in a tamarind sauce</a> which sounded really good. I like baking fish in sauces as they come out nice and moist full of the flavour of the sauce. This particular tamarind sauce is a Thai recipe. One of the things that I like the most about Thai recipes is that they tend to try to balance sweet, sour, spicy and salty. It is a god idea to sample the sauce after everything has been added to it and then tweak it to your tastes. The tilapia baked in tamarind sauce turned out really well! The tilapia was nice and moist and the tamarind sauce was really tasty. I served the tilapia with some coconut jasmine rice which provided a refreshing contrast to the flavourful tilapia. So far I have really been enjoying tamarind and I look forward to using it again.<br /><br />Ingredients:<br />1/2 tablespoon tamarind concentrate<br />1 tablespoon water<br />1 tablespoon lime juice<br />1 tablespoon fish sauce<br />1 tablespoon palm sugar (or brown sugar)<br />1 teaspoon chili sauce<br />1/2 teaspoon shrimp paste<br />1 clove garlic (grated)<br />1 teaspoon ginger (grated)<br />1 tilapia fillet (of other white fish)<br />1 green onion (sliced)<br />1 red chili pepper (sliced)<br /><br />Directions:<br />1. Heat the tamarind, water, lime juice, fish sauce, palm sugar, chili sauce, shrimp paste, garlic and ginger in a small sauce pan and stir to combine.<br />2. Taste test the sauce to ensure that the sweet, sour, salty and spicy aspects are balanced.<br />3. Pour 1/2 of the sauce over the tilapia in a baking dish and make sure that the tilapia is fully coated in it.<br />4. Cover with aluminum foil.<br />5. Bake in a preheated 350F oven until cooked, about 15-20 minutes.<br />6. Serve with the remaining tamarind sauce, sliced green onions and red chillies.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/07/shrimp-and-avocado-in-tamarind-sauce.html">Shrimp and Avocado in Tamarind Sauce</a><br /><a href="http://closetcooking.blogspot.com/2007/08/tilapia-baked-in-salsa-verde.html">Tilapia Baked in Salsa Verde</a><div class="feedflare">
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</div>"
["link"]=>
string(78) "http://closetcooking.blogspot.com/2008/08/tilapia-baked-in-tamarind-sauce.html"
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string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=6043224128407866067http://closetcooking.blogspot.com/feeds/6043224128407866067/comments/default"
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string(5) "Kevin"
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[14]=>
array(12) {
["id"]=>
string(69) "tag:blogger.com,1999:blog-3979326615099351000.post-880832808499907473"
["published"]=>
string(29) "2008-08-03T23:36:00.000-04:00"
["updated"]=>
string(29) "2008-08-04T06:00:15.966-04:00"
["title"]=>
string(18) "Blueberry Blintzes"
["atom_content"]=>
string(2750) "<img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SJbPUsKXrRI/AAAAAAAAEBE/HwtHZbpT4VU/s800/Blueberry+Blintzes+1+500.jpg" alt="Blueberry Blintzes" title="Blueberry Blintzes" width="500" height="333"/><br /><br />I have been seeing blintzes around the food blogging sphere for a while and I had been wanting to try them. From the recipes that I found blintzes are essentially a crepe wrapped around a cheese filling and covered with a sauce. I had been wanting to try making blueberry blintzes and this weekend the farmers market was full of the local blueberries. What better way to kick off blueberry season? After looking at a bunch of recipes I came up with this one. I used my standard <a href="http://closetcooking.blogspot.com/2007/09/crepes.html">crepe</a> recipe and I went with a combination of cream cheese and cottage cheese for the cheese filling. I really like the combination of blueberries and maple syrup and I could not resist adding some maple syrup to the blueberry sauce. The blintzes took a bit of time to make but they were well worth it. The blueberry blintzes were so good! The warm cheese filling was a nice combination of sweet and tangy and it went well with the maple blueberry sauce. The blintzes were a perfect weekend breakfast.<br /><br /><h4 style="margin-bottom:0px;">Blueberry Blintzes</h4><br />Makes 4 blintzes.<br /><br />Ingredients:<br /><a href="http://closetcooking.blogspot.com/2007/09/crepes.html">crepes</a><br />cheese filling<br />blueberry sauce<br />1 tablespoon butter<br /><br />Directions:<br />1. Place 1/4 cup of the cheese filling into a crepe an wrap it like a burrito.<br />2. Melt the butter in a pan.<br />3. Add the blintzes, seem side down, and cook until golden brown on top and bottom turning once.<br />4. Serve the blintzes with blueberry sauce on top.<br /><br /><h4>Cheese Filling</h4><br />Ingredients:<br />1 cup cottage cheese<br />1 4 ounce package cream cheese (softened)<br />1/4 cup sugar<br />1/2 teaspoon lemon zest<br /><br />Directions:<br />1. Mix everything.<br /><br /><h4>Blueberry Sauce</h4><br />Ingredients:<br />1 cup blueberries<br />2 tablespoons maple syrup<br />1 tablespoon lemon juice<br />1 tablespoon water<br />1/2 teaspoon cornstarch<br /><br />Directions:<br />1. Mix the cornstarch into the water.<br />2. Simmer everything in a sauce pan for 5 minutes.<br /><br /><img class="photo" src="http://bp3.blogger.com/_UIXOn06Pz70/SJbPU4hkYII/AAAAAAAAEBM/Y889EVWdcic/s800/Blueberries+500.jpg" alt="Blueberries" title="Blueberries" width="500" height="333"/><div class="feedflare">
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</div>"
["link"]=>
string(65) "http://closetcooking.blogspot.com/2008/08/blueberry-blintzes.html"
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[15]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-5895640215669826473"
["published"]=>
string(29) "2008-08-02T22:59:00.001-04:00"
["updated"]=>
string(29) "2008-08-03T06:51:58.723-04:00"
["title"]=>
string(25) "Prawn and Pineapple Curry"
["atom_content"]=>
string(2758) "<img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SJWB0ugUwGI/AAAAAAAAEA0/aHc1H4p7oY4/s800/Prawn+and+Pineapple+Curry+500.jpg" alt="Prawn and Pineapple Curry" title="Prawn and Pineapple Curry" width="500" height="333"/><br /><br />While I was searching for red curry paste recipes I came across a recipe for a <a href="http://www.deliaonline.com/recipes/thai-prawn-curry-with-pineapple,792,RC.html">prawn and pineapple curry</a> which sounded interesting. I had not used fruit in a Thai curry before and I wanted to try. I took my basic outline of a Thai curry and added the shrimp and pineapple and I used the freshly made <a href="http://closetcooking.blogspot.com/2008/08/red-curry-paste.html">red curry paste</a>. Other than the flavour, the thing that I like most about Thai curries is that they are easy to make and they come together quickly. This curry was no different and it was ready in only a few minutes. The flavours of the red curry paste were so good! Though, it was not quite as hot as I would have liked it. I will add more red chillies the next time I make it. The pineapple worked well in the curry adding a nice sweetness and tartness to the flavours of the curry. It was really nice biting into the juicy and refreshing pieces of pineapple in the curry.<br /><br />Ingredients:<br />1 can coconut milk<br />2 tablespoons <a href="http://closetcooking.blogspot.com/2008/08/red-curry-paste.html">red curry paste</a><br />1 pound shrimp (peeled and deviened)<br />1 pound pineapple (cut into bite sized pieces)<br />3 tablespoons fish sauce<br />2 teaspoons palm sugar (or brown sugar)<br />2 kaffir lime leaves (or basil, sliced)<br />1 handful Thai basil (chopped)<br />1 red chili (sliced)<br /><br />Directions:<br />1. Skim 1 tablespoon of the thicker coconut milk from the top of the can and heat it in a pan. (Or heat one tablespoon oil in a pan.)<br />2. Add the red curry paste and saute until fragrant, about 1 minute.<br />3. Add the coconut milk, shrimp, pineapple, fish sauce, palm sugar and kaffir lime leaves and simmer until the shrimp are cooked, about 3-5 minutes.<br />4. Taste the curry and make sure that all of the flavours are balanced.<br />5. Remove from heat and stir in the basil.<br />6. Serve garnished with red chilies.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/01/penang-kung-prawn-penang-curry.html">Penang Kung (Prawn Penang Curry)</a><br /><a href="http://closetcooking.blogspot.com/2007/11/penang-gai-chicken-penang-curry.html">Penang Gai (Chicken Penang Curry)</a><div class="feedflare">
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</div>"
["link"]=>
string(72) "http://closetcooking.blogspot.com/2008/08/prawn-and-pineapple-curry.html"
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string(5) "Kevin"
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[16]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-8567540645005264371"
["published"]=>
string(29) "2008-08-01T17:12:00.004-04:00"
["updated"]=>
string(29) "2008-08-03T06:18:01.813-04:00"
["title"]=>
string(15) "Red Curry Paste"
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string(3595) "<img class="photo" src="http://bp2.blogger.com/_UIXOn06Pz70/SJOmybMM0GI/AAAAAAAAD_g/ma0T4s2Ecns/s800/Thai+Red+Curry+Paste+500.jpg" alt="Red Curry Paste" title="Red Curry Paste" width="500" height="333"/><br /><br />I have really been enjoying Thai curries ever since I discovered them about a year ago. At first I started with simple curries using store bought curry paste. I have been slowly adding more authentic ingredients as I have been finding sources for them. A while ago I made my first curry paste, a <a href="http://closetcooking.blogspot.com/2007/11/penang-curry-paste.html">penang curry</a>. Though I had been planning to make the classic red curry paste I was distracted by the peanuts in penang curry and I made that instead. I had been craving some curry lately and now was the time to try making the red curry paste. One of the things that I like about Thai curry pastes is that they contain a lot of fresh ingredients. You should be able to find all of the ingredients at your local Asian grocery store. Thai curry pastes are pretty easy to make; You just mash everything in a mortar and pestle or you could make it even easier and use a food processor. This time I soaked the dried red chili peppers in some lime juice to soften them up a bit so that they could be ground into smaller pieces more easier. The curry paste keeps well in the freezer for a couple of months so you can freeze the extra paste in single serving amounts (one or two tablespoons) for easy use later on.<br /><br />Thai curries are pretty simple as well; You just need some curry paste, coconut milk, meat and/or vegetables, fish sauce, palm sugar and possibly some fresh herbs and chilies. To bring out the full flavour of the curry paste you are going to want to saute it a bit before adding the other ingredients. You can saute it in some oil or you could use the thicker part of the coconut milk from the top of the can. Saute it until it is nice and fragrant, about a minute or two, before adding the rest of the coconut milk and the other ingredients.<br /><br /><br /><h4 style="margin-bottom:0px;">Red Curry Paste</h4><br />adapted from <a href="http://www.amazon.ca/Big-Book-Thai-Curries/dp/1856266893/ref=sr_1_1/701-0304031-3154757?ie=UTF8&s=books&qid=1217758578&sr=8-1">The Big Book of Thai Curries</a> by Vatcharin Bhumichitr<br /><br />Ingredients:<br />10 dried red chilies (toasted)<br />1 kaffir lime (or lime, juice and zest)<br />4 tablespoons shallots (chopped)<br />3 tablespoons garlic (chopped)<br />2 tablespoons galangal (or ginger, chopped)<br />2 tablespoons lemongrass (peeled, lower 2 inches)<br />1 tablespoon cilantro root<br />1 teaspoon white peppercorns (toasted and ground)<br />2 teaspoons coriander seeds (toasted and ground)<br />1 teaspoon cumin seeds (toasted and ground)<br />1 tablespoon shrimp paste<br /><br />Directions:<br />1. Soak the dried red chilies in the lime juice for 30 minutes.<br />2. Mash everything with a mortar and pestle or puree everything in a food processor. <br /><br /><img class="photo" src="http://bp3.blogger.com/_UIXOn06Pz70/SJOmyvO4YVI/AAAAAAAAD_o/jAGLEtPbk6s/s800/Thai+Red+Curry+Paste+Ingredients+500.jpg" alt="Red Curry Paste Ingredients" title="Red Curry Paste Ingredients" width="500" height="333"/><br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/11/penang-curry-paste.html">Penang Curry Paste</a><div class="feedflare">
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string(62) "http://closetcooking.blogspot.com/2008/08/red-curry-paste.html"
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string(5) "Kevin"
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[17]=>
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["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-2610081071380171673"
["published"]=>
string(29) "2008-07-31T17:41:00.003-04:00"
["updated"]=>
string(29) "2008-07-31T18:18:41.479-04:00"
["title"]=>
string(27) "Black Bean and Quinoa Chili"
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string(3286) "<img class="photo" src="http://bp3.blogger.com/_UIXOn06Pz70/SJIx0gk1jYI/AAAAAAAAD-4/Gr8ZvDFM6Vk/s800/Vegetable+Chili+500.jpg" alt="Black Bean and Quinoa Chili" title="Black Bean and Quinoa Chili" width="500" height="333"/><br /><br />Sometimes recipes can take on a like of their own. A while ago I came across a three bean chili recipe which sounded good and this week it made it onto my meal plan. It started out as a pretty simple bean chili but as the week went on I thought that it would be nice it there was some quinoa in it. Then I thought that some bell peppers would add some colour. As it came time to cook it I noticed that I had some zucchini in the fridge that needed finishing. And then there was that last cob of corn... Before I knew it my pot was full and I had only added one of the beans. What had started out as a three bean chili had quickly turned into a nice vegetables chili. Chilies like this are really easy to make and full of flavour. As far as the vegetables go, you can add whatever you want or whatever is in season. In the winter I like to add squash and in the summer there are so many options. I am particularly looking forward to fresh tomatillos as they add a ton of flavour. You can garnish chili with lots of different things and this time I went with some monterey jack cheese and green onions. One of my favorite things about making a chili is that there is a lot of leftovers that are convenient to bring to work for lunch.<br /><br />Ingredients:<br />1 cup quinoa (rinsed)<br />2 cups water<br />1 tablespoon oil<br />1 onion (chopped)<br />4 cloves garlic (chopped)<br />1 jalapeno pepper (chopped)<br />1 tablespoon chili powder<br />1 tablespoon cumin (toasted and ground)<br />1 28 ounce can crushed tomatoes<br />2 19 ounce cans black beans (drained and rinsed)<br />1 green bell pepper (cut into bit sized pieces)<br />1 red bell pepper (cut into bit sized pieces)<br />1 zucchini (cut into bit sized pieces, optional)<br />1 tablespoon chipotle chili in adobo sauce (chopped)<br />1 teaspoon dried oregano<br />salt and pepper to taste<br />1 cup corn (fresh, frozen or canned)<br />1 handful cilantro (chopped)<br /><br />Directions:<br />1. Simmer the quinoa in the water until absorbed, about 20 minutes.<br />2. Heat the oil in a pan.<br />3. Add the onions and saute until tender, about 3-5 minutes.<br />4. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.<br />5. Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.<br />6. Add the quinoa and corn and simmer for 5 minutes.<br />7. Remove from the heat and stir in the cilantro.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/09/chili-verde.html">Chili Verde</a><br /><a href="http://closetcooking.blogspot.com/2007/12/turkey-white-chili.html">Turkey White Chili</a><br /><a href="http://closetcooking.blogspot.com/2008/01/chicken-tortilla-soup.html">Chicken Tortilla Soup</a><br /><a href="http://closetcooking.blogspot.com/2008/02/aztec-soup.html">Aztec Soup</a><div class="feedflare">
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string(5) "Kevin"
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[18]=>
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["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-3895895511486621295"
["published"]=>
string(29) "2008-07-30T06:45:00.000-04:00"
["updated"]=>
string(29) "2008-07-30T06:47:42.260-04:00"
["title"]=>
string(43) "Filbert Gateau with Praline and Buttercream"
["atom_content"]=>
string(7681) "<img class="photo" src="http://bp3.blogger.com/_UIXOn06Pz70/SI-jboxQkWI/AAAAAAAAD-E/T64cXtYo3Yg/s800/Filbert+Gateau+with+Praline+Buttercream+1+500.jpg" alt="Filbert Gateau with Praline and Buttercream" title="Filbert Gateau with Praline and Buttercream" width="500" height="333"/><br /><br />This months <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers</a> challenge was a filbert gateau with praline buttercream. When I first read the title of the challenge I was pleased as it sounded good. Unfortunately as I read the instructions I realized that I would not be able to complete the challenge as it was. The recipe called for grinding hazelnuts into a flour and grinding praline into a paste. I do not have a full food processor and my mini chopper is on its last legs and is not nearly capable of grinding nuts. I decided that I would at least try and come up with something and I was thinking that an almond themed cake would be nice.<br /><br /><h4>Filbert Genoise</h4><br />I had some almond meal on hand and I decided to use that instead of grinding the hazelnuts into a meal. I did not want a large cake all for myself so I cut the recipe in half. I used my 2 small 4 inch spring form pans and 2 ramekins to bake the cake and this allowed me to make 2 small 2 layer cakes. One thing that I have been enjoying about the DB challenges is that there is no shortage of beating in them. I really need to pick up a mixer. For this challenge I fell back to my trusty pair of forks.<br /><br />Ingredients:<br />3/4 cup almond meal<br />1/3 cup cake flour<br />1 tablespoon cornstarch<br />3 egg yolks <br />6 tablespoons sugar<br />1/2 teaspoon vanilla extract<br />1/2 teaspoon lemon zest<br />3 egg whites<br />2 tablespoon sugar<br />2 tablespoons butter (warm)<br /><br />Directions:<br />1. Mix the almond meal, flour and cornstarch in a bowl.<br />2. Beat the egg yolks until light in colour, about 5 minutes.<br />3. Add the sugar slowly while beating.<br />4. Mix in the vanilla extract an lemon zest.<br />5. Beat the egg whites until soft peaks form.<br />6. Beat in the sugar.<br />7. Beat in the egg yolk mixture.<br />8. Put the dry ingredients in a mesh strainer and sprinkle it into the egg mixture while folding until almost all of the dry ingredients have been folded in.<br />9. Pour the butter over the batter.<br />10. Fold in the remaining dry ingredients.<br />11. Pour the batter into a greased baking dish.<br />12. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 20-25 minutes.<br /><br /><div align="center"><img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SI-jb1N9NQI/AAAAAAAAD-M/jzQaN5SgBps/s800/Filbert+Gateau+with+Praline+Buttercream+2+500.jpg" alt="Filbert Gateau with Praline and Buttercream" title="Filbert Gateau with Praline and Buttercream" width="333" height="500"/></div><br /><br /><h4>Simple Syrup</h4><br />Continuing with the almond theme I added a splash of amaretto to the simple syrup.<br /><br />Ingredients:<br />1/2 cup water<br />2 tablespoons sugar<br />1 tablespoon amaretto (optional)<br /><br />Directions:<br />1. Simmer the water and sugar for a few minutes.<br />2. Remove from heat and add the amaretto.<br /><br /><h4>Swiss Buttercream</h4><br />This is the third time that I have made buttercream and each time has been easier than the last. This time it came together really quickly. My biggest problem now is trying to not eat it all before it gets onto the cake. Since I would only be doing two layers instead of 3 and since I have no skill in decorating with buttercream I cut the recipe down to a quarter of its original size. I also added a splash of amaretto to the buttercream.<br /><br />Ingredients:<br />1 egg white<br />3 tablespoons sugar<br />6 tablespoons unsalted butter (room temperature)<br />1/2 teaspoon vanilla extract<br />1/2 tablespoon amaretto (optional)<br /><br />Directions:<br />1. Beat the egg white in a bowl over simmering water until soft peaks are just starting to form.<br />2. Beat in the sugar and continue to beat until the mixture is warm.<br />3. Remove from the heat and continue to beat until it cools down.<br />4. Beat in the butter and continue beating until it thickens.<br />5. Beat in the vanilla extract and amaretto.<br /><br /><h4>Chocolate Ganache</h4><br />The last time that I made a chocolate ganache glaze it came out pretty good with a nice glossy finish but this time it did not work at all. The chocolate ganache was not shiny at all and it had a texture that just would not smooth out. At least it still tasted good.<br /><br />Ingredients:<br />6 tablespoons heavy cream<br />1/2 tablespoon light corn syrup<br />6 ounces dark chocolate (chopped into small pieces)<br />1/2 tablespoon amaretto<br />1/2 teaspoon vanilla extract<br /><br />Directions:<br />1. Bring the heavy cream and corn syrup to a simmer.<br />2. Pour the cream over the chocolate and let it sit for a minute.<br />3. Mix until the chocolate is incorporated into the cream.<br />4. Mix int the amaretto and vanilla extract.<br /><br /><img class="photo" src="http://bp3.blogger.com/_UIXOn06Pz70/SI-jb28TV1I/AAAAAAAAD-U/Oi3TjUBaCVw/s800/Almond+Praline+500.jpg" alt="Almond Praline" title="Almond Praline" width="500" height="333"/><br /><br /><h4>Almond Praline</h4><br />The original recipe called for the praline to be ground into a paste and mixed in with the buttercream which sounded really good. Since I could not grind the praline into a paste I decided use the praline as a decoration on the cake. I went with chopped almonds rather than the hazelnuts. I think that it came out as more of an almond brittle rather than almond praline but it tasted great!<br /><br />Ingredients:<br />1/2 cup sugar<br />1/2 cup almonds (chopped)<br /><br />Directions:<br />1. Melt the sugar in a small sauce pan.<br />2. When the sugar is melted and browned mix in the almonds and bring to a boil.<br />3. Pour the mixture onto parchment paper and let it cool.<br /><br /><img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SI-jcDk0H-I/AAAAAAAAD-c/1-_4gLULFJc/s800/Filbert+Gateau+with+Praline+Buttercream+3+500.jpg" alt="Filbert Gateau with Praline and Buttercream (Sliced)" title="Filbert Gateau with Praline and Buttercream (Sliced)" width="500" height="333"/><br /><br /><h4>Filbert Gateau with Praline and Buttercream</h4><br />Ingredients:<br />1 Filbert Genoise<br />1 recipe of simple syrup<br />1 recipe of buttercream<br />1 recipe chocolate ganache<br /><br />Directions:<br />1. Place 1 layer of the cake on your working surface and brush on some of the simple syrup to moisten.<br />2. Generously spread some of the buttercream onto the cake.<br />3. Place the next layer of cake onto the buttercream layer and moisten with the simple syrup.<br />4. Clean up the sides of the cake if any buttercream spilled out.<br />5. Pour the chocolate ganache over the cake and spread it evenly around the whole cake.<br />6. Decorate the cake as desired. I used some almond praline.<br /><br />I ran into a few troubles along the way but I ended up with a tasty cake. I really enjoyed the almond flavour throughout the cake. I am really glad that I got to make the almond praline/brittle as it was really good. I am going to have to work on my cake decorating skills. It's time for me to go and look at all of the other <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers</a> wonderful creations.<div class="feedflare">
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string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-6125943884649050668"
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string(29) "2008-07-29T18:03:00.002-04:00"
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string(29) "2008-07-29T18:31:00.178-04:00"
["title"]=>
string(47) "Roasted Strawberry Salad with Baked Goat Cheese"
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string(3177) "<img class="photo" src="http://bp0.blogger.com/_UIXOn06Pz70/SI-UAsdBnsI/AAAAAAAAD90/OlECjOf4qo4/s800/Roasted+Strawberry+Salad+with+Baked+Goat+Cheese+500.jpg" alt="Roasted Strawberry Salad with Baked Goat Cheese" title="Roasted Strawberry Salad with Baked Goat Cheese" width="500" height="333"/><br /><br />Unfortunately this may well be my last strawberry post for a while. The strawberries were all but gone from the farmers market and there was this one last recipe that I just had to try. Goat cheese is one of my favorites but I had never even thought about breading it and baking it. I had also recently discovered the wonders of roasting strawberries and I thought they would go well with the baked goats cheese. Since the strawberries give off a lot of juice when roasting I used that juice as the base for the salad dressing. I like to add nuts to my salads and I thought that some toasted pecans would go well. This roasted strawberry and baked goats cheese salad was really good! I enjoyed the warm goats cheese with its slightly crisp coating and it went well with the roasted strawberries. The entire salad was covered in the amazing flavour of the roasted strawberry dressing. I have lingered on strawberries for long enough. It is time to move on to enjoying the new fruits and vegetables that are now available.<br /><br />Ingredients:<br />4 ounces goats cheese<br />1/4 cup bread crumbs<br />2 cups strawberries (stemmed and halved)<br />1 tablespoon honey<br />1 tablespoon balsamic vinegar<br />2 handfuls romaine lettuce (cut into bite sized pieces)<br />1 handful peas (optional)<br />1 green onion (sliced)<br />1 handful pecans (toasted, chopped)<br />1 tablespoon olive oil<br />1 teaspoon mustard<br />salt and pepper to taste<br /><br />Directions:<br />1. Freeze the goat cheese for 20 minutes.<br />2. Slice the goat cheese into discs.<br />3. Dredge the goat cheese in the bread crumbs.<br />4. Bake the goat cheese in a preheated 425F oven for 6 minutes.<br />5. Toss the strawberries in the honey and balsamic vinegar to coat.<br />6. Place the strawberries in a baking dish in a single layer.<br />7. Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes.<br />8. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper.<br />9. Assemble salad and toss to coat with the dressing.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/07/roasted-strawberry-and-asparagus-quinoa.html">Roasted Strawberry and Asparagus Quinoa Salad</a><br /><a href="http://closetcooking.blogspot.com/2008/06/strawberry-and-feta-salad.html">Strawberry and Feta Salad</a><br /><a href="http://closetcooking.blogspot.com/2008/07/strawberry-and-avocado-spinach-salad.html">Strawberry and Avocado Spinach Salad</a><br /><a href="http://closetcooking.blogspot.com/2007/07/spinach-and-strawberry-salad-with.html">Spinach and Strawberry Salad with Butter Toasted Almonds</a><div class="feedflare">
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string(82) "http://closetcooking.blogspot.com/2008/07/roasted-strawberry-salad-with-baked.html"
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[20]=>
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string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-5901392728764586091"
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string(29) "2008-07-28T17:33:00.004-04:00"
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string(29) "2008-07-28T18:30:41.248-04:00"
["title"]=>
string(35) "Grilled Artichokes with Lemon Aioli"
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string(2754) "<img class="photo" src="http://bp2.blogger.com/_UIXOn06Pz70/SI5BRsUotJI/AAAAAAAAD9M/NasjN-OzV2w/s800/Grilled+Artichokes+with+Lemon+Aioli+500.jpg" alt="Grilled Artichokes with Lemon Aioli" title="Grilled Artichokes with Lemon Aioli" width="500" height="375"/><br /><br />Not long after I started food blogging I came across the concept of artichokes. They looked pretty interesting and I wanted to try them but it seemed that I had missed them. Not too long ago I was in the grocery store when I saw some and I picked them up right away. I had bookmarked several artichoke recipes and the one that most interested me was the <a href="http://prouditaliancook.blogspot.com/2008/05/grilled-artichokes-with-lemon-aioli.html">grilled artichokes with lemon aioli</a> by <a href="http://prouditaliancook.blogspot.com/">Proud Italian Cook</a>. I was not too sure which bits you were supposed to eat and which you were not supposed to eat but I stumbled through it. Artichokes require a bit of prep work. First, the outer leaves can be prickly so you want to trim them with scissors. The fuzzy centers and scratchy leaves near the center are also removed. The "heart" of the artichoke is then cooked. The base of the leaves is eaten along with the part that the leaves are attached to. Although it was a bit of work to cleanup/prep the artichokes it was a fun experience and the results were worth it. I enjoyed the artichokes and look forward to using them again.<br /><br /><h4>Grilled Artichokes</h4><br />Ingredients:<br />* artichokes<br />1 lemon (juice)<br />1 tablespoon olive oil<br />1 tablespoon balsamic vinegar<br />1 clove garlic (chopped)<br />salt and pepper to taste<br /><br />Directions:<br />1. Cut the top off of the artichoke.<br />2. Trim the outer leaves with scissors.<br />3. Cut the artichokes into quarters.<br />4. Remove the fuzzy centers and scratchy leaves.<br />5. Soak in lemon water until ready to cook.<br />6. Cook in a pot of salted water until tender.<br />7. Drain and squeeze out the excess water.<br />8. Toss the artichokes with the olive oil, balsamic vinegar, garlic, salt and pepper.<br />9. Grill the artichokes until golden brown.<br /><br /><h4>Lemon Aioli</h4><br />Ingredients:<br />1/2 cup mayonnaise<br />1 clove garlic (chopped)<br />1 lemon (juice and zest)<br />salt and pepper to taste<br /><br />Directions:<br />1. Mix everything.<br /><br />Take a look at the <a href="http://thursdaynightsmackdown.com/first-thursdays/">First Thursdays: A seasonal fruit or vegetable that you've never cooked before</a> roundup.<div class="feedflare">
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</div>"
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[21]=>
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["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-8603754568163756574"
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string(29) "2008-07-27T18:17:00.005-04:00"
["updated"]=>
string(29) "2008-07-28T19:57:31.923-04:00"
["title"]=>
string(24) "Chicken and Cashew Curry"
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string(2281) "<img class="photo" src="http://bp3.blogger.com/_UIXOn06Pz70/SIz6LkcnfeI/AAAAAAAAD88/g9ZMToPCTYw/s800/Chicken+and+Cashew+Curry+500.jpg" alt="Chicken and Cashew Curry" title="Chicken and Cashew Curry" width="500" height="375"/><br /><br />For my next experiment with garam masala I wanted to try a more complex dish and I was thinking about a curry. I wanted a curry with a fairly simple flavour profile so as to not loose the garam masala in the mix. I went through my bookmarks and came across this recipe for <a href="http://sunitabhuyan.blogspot.com/2008/05/oil-free.html">chicken and cashew curry</a> by Sunita of <a href="http://sunitabhuyan.blogspot.com/">Sunita's World...</a>. I also liked this recipe as it called for some saffron as I had picked some up but I had yet to use it. This curry called for ground cashews but my poor mini chop food processor is on its last legs and is not capable of grinding nuts. Luckily I had some cashew butter and used that along with some whole cashews instead. This recipe was interesting in that it uses no oil. Instead everything is simmered together which makes it super simple to make. It turned out pretty good. The garam masala added a nice aroma and spiciness and the chili flakes added some heat. I liked the creaminess that the cashew butter and yogurt added. So far I have been enjoying the garam masala.<br /><br />Ingredients:<br />1 pound chicken (cut into bite sized pieces)<br />1 teaspoon red chili pepper flakes<br />4 cloves garlic (chopped)<br />1 tablespoon <a href="http://closetcooking.blogspot.com/2008/07/garam-masala.html">garam masala</a><br />1 tablespoon cumin (toasted and ground)<br />1/4 teaspoon turmeric<br />1 pinch saffron<br />1 tablespoon cashew butter<br />1 handful cashews<br />2 cups water<br />2 bay leaves<br />1/4 cup plain yogurt<br />1 handful cilantro (chopped)<br /><br />Directions:<br />1. Mix everything except the coriander in a pan.<br />2. Bring to a boil, reduce the heat, cover and simmer until the chicken is cooked, about 10-15 minutes.<br />4. Remove from heat and mix in the cilantro.<div class="feedflare">
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string(29) "2008-07-26T18:20:00.004-04:00"
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string(29) "2008-07-26T18:42:35.622-04:00"
["title"]=>
string(57) "Asparagus with Garam Masala, Butter and Toasted Hazelnuts"
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string(2368) "<img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SIujm7ddAEI/AAAAAAAAD8U/8BhRWnSfyi8/s800/Asparagus+with+Buttered+Garam+Masala+and+Toasted+Hazelnuts+500.jpg" alt="" title="" width="500" height="375"/><br /><br />For my first use of the garam masala that I had just made I wanted something that showed off the garam masala. Many recipes that use garam masala look like it might get lost in all of the other flavours so I wanted something pretty simple. I remembered seeing <a href="http://steamykitchen.com/blog/">Jaden's</a> recipe for <a href="http://steamykitchen.com/blog/2008/04/23/green-beans-garam-masala/">green beans with garam masala butter and toasted hazelnuts</a> which sounded like a nice way to fully experience the flavour of the garam masala. There was still a bit of local asparagus at the farmers market and I decided to swap out the green beans for asparagus. The asparagus with garam masala, butter and toasted hazel nuts turned out pretty good. I also liked the crunch that the hazelnuts added to the dish. I really like that such simple dishes can turn out so good. The garam masala had an amazing aroma and tasted just as good. With the first experiment with garam masala a success I am looking forward to trying it in a more complex dish.<br /><br />Ingredients:<br />1/4 cup hazelnuts<br />1 pound asparagus (trimmed)<br />1 tablespoons butter<br />1/2 teaspoon <a href="http://closetcooking.blogspot.com/2008/07/garam-masala.html">garam masala</a><br />1/4 teaspoon salt<br /><br />Directions:<br />1. Toast the nuts in a hot pan until golden brown.<br />2. Remove the nuts from the pan and rub them between towels to remove the skins.<br />3. Chop the nuts and set aside.<br />4. Steam the asparagus until tender.<br />5. Rinse the asparagus under cold water to stop the cooking process.<br />6. Melt the butter in a pan.<br />7. When the butter is slightly browned add the garam masala and saute until fragrant.<br />8. Add the asparagus and salt and toss to coat.<br />9. Serve topped with the chopped nuts.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/06/asparagus-amandine.html">Asparagus Amandine</a><div class="feedflare">
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string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-7041161273426987049"
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string(29) "2008-07-25T21:08:00.003-04:00"
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string(29) "2008-07-25T21:42:59.812-04:00"
["title"]=>
string(12) "Garam Masala"
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string(1902) "<img class="photo" src="http://bp0.blogger.com/_UIXOn06Pz70/SIp52T7z25I/AAAAAAAAD7c/gWM3seDjf_o/s800/Garam+Masala+500.jpg" alt="Garam Masala" title="Garam Masala" width="500" height="375"/><br /><br />I have been wanting to try getting into more Indian cuisine for a while now. The one thing that I noticed right away was that a lot of recipes called for garam masala. <a href="http://en.wikipedia.org/wiki/Garam_masala">Garam masala</a> is a blend of ground "warm" spices and I figured that it would be a nice place to start exploring Indian cuisine. Finding a recipe for garam masala turned out to be a bit more difficult than I thought it would be as there seems to be an infinite number of variations. I looked through a many of them and decided to go with a pretty basic blend of some of the more common components of the garam masalas that I had seen. I have learned that it is a good idea to toast the spices to bring out their flavour. Once the garam masala was all toasted and ground it had a really nice aroma. The garam masala at this stage did have a nice warm taste to it. It was fun toasting and grinding up my own garam masala and now I look forward to using it.<br /><br />Ingredients:<br />1 stick cinnamon<br />1 whole nutmeg seed<br />1 1/2 tablespoon cardamom pods<br />1 1/2 tablespoon cumin seeds<br />1 1/2 tablespoon peppercorns<br />1/2 tablespoon cloves<br /><br />Directions:<br />1. Toast everything in a pan one at a time until fragrant.<br />2. Grind everything in a grinder.<br /><br /><img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SIp52hUnKKI/AAAAAAAAD7k/TRxCNgkNN7E/s800/Garam+Masala+Spices+500.jpg" alt="Garam Masala" title="Garam Masala" width="500" height="375"/><div class="feedflare">
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string(29) "2008-07-24T18:04:00.004-04:00"
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string(29) "2008-08-09T14:04:34.752-04:00"
["title"]=>
string(48) "Zucchini Bread with Roasted Red Peppers and Feta"
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string(4815) "<img class="photo" src="http://bp2.blogger.com/_UIXOn06Pz70/SIj-Skd6sZI/AAAAAAAAD6A/o0c2rp7hvN0/s800/Zucchini+Bread+with+Roasted+Red+Peppers+and+Feta+Slice+500.jpg" alt="Zucchini Bread with Roasted Red Peppers and Feta, Slice" title="Zucchini Bread with Roasted Red Peppers and Feta Slice" width="500" height="333"/><br /><br />The farmers market was overflowing with zucchini on the weekend and I picked some up. Ever since I discovered quick bread I have wanted to try making a zucchini quick bread. Though zucchini are typically available all year round I had been waiting for it to be in season locally and now was my chance. I had been wanting to try a savoury zucchini bread but when I searched the web I was not able to find many savoury zucchini bread recipes and none of the ones that I did find interested me. I was a bit disappointed but it was no problem as I always enjoy coming up with my own recipes. I started with one of my banana bread recipes as a base and dropped all of the sugar and spices. Of course, the bananas were replaced with zucchini and I added some roasted red peppers, garlic, feta and oregano for some flavour. Since balsamic vinegar goes well with roasted red peppers I added some of that as well. The next step was to replace the butter with olive oil to make it a bit healthier. Since I was adding a lot of solids to the recipe I cut back a bit on the flour and replaced some of it with whole wheat flour. With that, I had my recipe for a savoury zucchini bread.<br /><br />The zucchini bread was just as easy to make as any other quick bread, which is pretty easy. The aroma coming from the oven while it baked was really amazing. I was barely able to restrain myself from digging into it right as it came out of the oven as I wanted to take a few photos of the loaf. As soon as that was done I had it sliced open really quick. The zucchini bread with roasted red peppers and feta was so good! It was nice and light and moist and full of flavour. The peppers were nice pockets of juicy moistness in the bread and it was always nice to bite into some of the salty feta. The zucchini bread was great all by itself but I had some leftover <a href="http://closetcooking.blogspot.com/2008/07/hummus.html">hummus</a> and decided to try the zucchini bread with some of that along with some fresh tomato and cucumber slices. The combination of the flavours of the zucchini bread along with the creaminess of the hummus and the cool juiciness of the tomatoes and the cucumbers was really nice. With a savoury zucchini bread down, I am now looking forward to trying a more traditional sweet zucchini bread.<br /><br />Ingredients:<br />1 large zucchini (grated)<br />2 <a href="http://closetcooking.blogspot.com/2007/05/how-to-oven-roast-red-peppers.html">roasted red peppers</a> (chopped)<br />2 cloves garlic (grated)<br />1/2 cup feta (crumbled)<br />1 teaspoon oregano<br />2 tablespoon balsamic vinegar<br />1/4 cup olive oil<br />2 eggs<br />1 cup all purpose flour<br />1/2 cup whole wheat flour<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br /><br />Directions:<br />1. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.<br />2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.<br />3. Mix the dry ingredients into the wet ingredients.<br />4. Pour the batter into a greased 9x5 inch loaf pan.<br />5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.<br /><br /><img class="photo" src="http://bp0.blogger.com/_UIXOn06Pz70/SIj-SxXrahI/AAAAAAAAD6Q/KlCTmioRnaU/s800/Zucchini+Bread+with+Hummus,+Tomatoes+and+Cucumber+500.jpg" alt="Zucchini Bread with Roasted Red Peppers and Feta with Hummus, Tomatoes and Cucumbers" title="Zucchini Bread with Roasted Red Peppers and Feta with Hummus, Tomatoes and Cucumbers" width="500" height="333"/><br /><br /><img class="photo" src="http://bp1.blogger.com/_UIXOn06Pz70/SIj-Sia9ACI/AAAAAAAAD6I/bJfIgxe7u40/s800/Zucchini+Bread+with+Roasted+Red+Peppers+and+Feta+Cooling+500.jpg" alt="Zucchini Bread with Roasted Red Peppers and Feta, Cooling" title="Zucchini Bread with Roasted Red Peppers and Feta, Cooling" width="500" height="333"/><br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/03/marinated-feta-with-olives-and-roasted.html">Marinated Feta with Olives and Roasted Red Pepper</a><br /><a href="http://closetcooking.blogspot.com/2008/05/roasted-asparagus-and-red-pepper-farro.html">Roasted Asparagus and Red Pepper Farro Salad</a><div class="feedflare">
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string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-3665331173329684441"
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string(29) "2008-08-19T17:45:00.003-04:00"
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string(29) "2008-08-19T18:23:27.279-04:00"
["title"]=>
string(25) "Salsa Verde Turkey Burger"
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string(2970) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKtAFVjh-2I/AAAAAAAAEJs/GpBXYqmLYMo/s800/Salsa+Verde+Turkey+Burger+500.jpg" alt="Salsa Verde Turkey Burger" title="Salsa Verde Turkey Burger" width="500" height="333"/><br /><br />Last year I tried tomatillos for the first time and I really enjoyed them. I have been keeping my eyes open for them and when I came across them at the farmers market on the weekend I picked some up right away. Of course the first thing that I made was some <a href="http://closetcooking.blogspot.com/2007/08/salsa-verde.html">salsa verde</a> and while I was enjoying it I remembered seeing this recipe for <a href="http://prudencepennywise.blogspot.com/2008/04/salsa-verde-turkey-burgers.html">salsa verde turkey burgers</a> on <a href="http://prudencepennywise.blogspot.com/">Prudence Pennywise</a>. I liked the sound of pretty much everything about these burgers from the turkey to the salsa verde to the pepperjack cheese to the avocado to the way that it used the cilantro and I would even get to use some more green tomatoes! The salsa verde burgers did not hold together too well but they were super moist and they tasted great! I have been enjoying avocados lately and I would not have thought to combine them with mayonnaise but it was a fabulous combination that went well in this burger. Normally I would have just chopped up the cilantro and mixed it in with the burger but I was pleasantly surprised at how good it was as a fresh garish in the burger. The tartness of the green tomatoes complimented the other flavours of the burgers nicely. These burgers may have been a bit messy but they were oh so tasty!<br /><br />Ingredients:<br />1 pound ground turkey<br />1 egg (lightly beaten)<br />1/4 cup bread crumbs<br />1/2 cup <a href="http://closetcooking.blogspot.com/2007/08/salsa-verde.html">salsa verde</a><br />4 slices pepperjack cheese<br />1 avocado (pitted and scooped)<br />1/2 cup mayonnaise<br />1 clove garlic (grated)<br />4 buns/rolls<br />green tomatoes (sliced, optional)<br />cilantro (optional)<br /><br />Directions:<br />1. Mix the turkey, egg, breadcrumbs and salsa verde in a bowl.<br />2. Form 4 patties and place them on a broiling pan.<br />3. Broil until cooked, about 10-15 minutes.<br />4. Place the cheese slices on the patties and broil until melted, about 1 minute.<br />5. Mix the avocado, mayonnaise and garlic and mash the avocado to the desired consistency.<br />6. Serve the burger in a bun with the avocado mayonnaise, cilantro and sliced green tomatoes.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/07/bulgogi-burger.html">Bulgogi Burgers</a><br /><a href="http://closetcooking.blogspot.com/2007/09/lamb-burger-greek-style.html">Greek Lamb Burger</a><div class="feedflare">
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["title"]=>
string(12) "Hot Corn Dip"
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string(2852) "<img class="photo" src="http://4.bp.blogspot.com/_UIXOn06Pz70/SKnrTSpjsNI/AAAAAAAAEJc/CKfsq9PpAVA/s800/Hot+Corn+Dip+500.jpg" alt="Hot Corn Dip" title="Hot Corn Dip" width="500" height="333"/><br /><br />I have been looking forward to corn season for a while and since it started I have been eating a cob of corn every day. I just can't seem to get enough of that sweet corny goodness. I had bookmarked more than a few corn recipes that I wanted to try and on the top of that list was this one for a <a href="http://www.wheresmydamnanswer.com/WP02/?p=450">hot corn dip</a> that I found on <a href="http://www.wheresmydamnanswer.com/WP02/">Where’s My Damn Answer?</a>. The recipe is originally from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/hot-corn-dip-with-crispy-tortilla-chips-recipe/index.html">Emeril Lagasse on the Food Network</a>. I really liked the sound of a warm sweet corn dip with savoury cheese and mayonnaise along with a touch of heat. I got the chance to make the hot corn dip on the weekend and it turned out to be even better than I imagined. It was so good that I ended up skipping dinner and having another serving of tortilla chips and hot corn dip. The dip was nice and creamy and the sweetness of the corn perfectly balanced the heat of the jalapenos and the cayenne pepper. I am looking forward to making this again.<br /><br />Ingredients:<br />1 tablespoon butter<br />2 cups corn kernels (from 2 ears corn)<br />salt and pepper to taste<br />1 tablespoon butter<br />1/2 cup yellow onion (chopped)<br />1/4 cup red bell pepper (chopped)<br />1/4 cup chopped green onions (green and white parts)<br />1 jalapeno (chopped)<br />2 teaspoons garlic (chopped)<br />1/4 cup mayonnaise<br />1 handful monterey jack (grated)<br />1/4 teaspoon cayenne<br />1 handful sharp cheddar (grated)<br /><br />Directions:<br />1. Melt the butter in a pan.<br />2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.<br />3. Melt the butter in a pan.<br />4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.<br />5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.<br />6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.<br />7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.<br />8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.<br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2008/02/hot-cheesy-spinach-and-crab-dip.html">Hot Cheesy Spinach and Crab Dip</a><div class="feedflare">
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string(59) "http://closetcooking.blogspot.com/2008/08/hot-corn-dip.html"
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string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=8990891377255731205http://closetcooking.blogspot.com/feeds/8990891377255731205/comments/default"
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string(73) "http://closetcooking.blogspot.com/feeds/posts/default/8990891377255731205"
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string(82) "http://www.blogger.com/feeds/3979326615099351000/posts/default/8990891377255731205"
["author_name"]=>
string(5) "Kevin"
["author_uri"]=>
string(51) "http://www.blogger.com/profile/07795596315329913917"
["author_email"]=>
string(19) "noreply@blogger.com"
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[2]=>
array(12) {
["id"]=>
string(70) "tag:blogger.com,1999:blog-3979326615099351000.post-1940881889251333406"
["published"]=>
string(29) "2008-08-17T22:33:00.002-04:00"
["updated"]=>
string(29) "2008-08-18T18:34:55.356-04:00"
["title"]=>
string(24) "Blueberry Amaretti Crisp"
["atom_content"]=>
string(2990) "<img class="photo" src="http://1.bp.blogspot.com/_UIXOn06Pz70/SKk0hp-3JoI/AAAAAAAAEIQ/YYsaSj915GY/s800/Blueberry+and+Amaretti+Crisp+500.jpg" alt="Blueberry Amaretti Crisp" title="Blueberry Amaretti Crisp" width="500" height="333"/><br /><br />I came across this recipe for a blueberry crisp with an amaretti cookie topping in Food & Drink magazine and knew that I would have to try it. The combination of almonds and blueberries sounded really good. The fresh local blueberries have been calling my name and this seemed like a great way to use them. The blueberry crisp was super easy to make and it turned out great! Hot blueberries sitting in a pool of melting vanilla ice cream is just so good! The almond flavours worked well with the blueberries and I really liked the texture that the amaretti cookies gave the topping. I will definitely be making this one again! I must confess that it was so good that I could not wait for dinner the next day and had some right out of the fridge for breakfast with some vanilla yogurt.<br /><br />Ingredients:<br />6 cups blueberries<br />1 tablespoon cornstarch<br />2 tablespoons sugar<br />1/4 cup amaretto<br />2/3 cup flour<br />2/3 cup amaretti cookies (crushed)<br />1/4 cup almonds (sliced)<br />2/3 cup brown sugar<br />1/3 cup butter (melted)<br /><br />Directions:<br />1. Toss the blueberries with the cornstarch, sugar and amaretto.<br />2. Mix the flour, amaretti cookies, almonds, brown sugar and butter in a large bowl.<br />3. Place the blueberries into an 8x8 inch baking dish and pour the topping on.<br />4. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.<br /><br /><img class="photo" src="http://2.bp.blogspot.com/_UIXOn06Pz70/SKk0h7cX5pI/AAAAAAAAEIY/eg5g1HEQj2E/s800/Blueberry+and+Amaretti+Crisp+in+Pan+500.jpg" alt="Blueberry Amaretti Crisp" title="Blueberry Amaretti Crisp" width="500" height="333"/><br /><br /><img class="photo" src="http://3.bp.blogspot.com/_UIXOn06Pz70/SKk0h3bwW2I/AAAAAAAAEIg/eU031h4moDI/s800/Blueberry+Amaretti+Crisp+with+Vanilla+Yogurt+500.jpg" alt="Blueberry Amaretti Crisp" title="Blueberry Amaretti Crisp" width="500" height="333"/><br /><br />Similar Recipes:<br /><a href="http://closetcooking.blogspot.com/2007/10/apple-crisp-with-amaretto.html">Apple Crisp with Amaretto</a><br /><a href="http://closetcooking.blogspot.com/2007/07/strawberry-and-rhubarb-crumble.html">Strawberry and Rhubarb Crumble</a><br /><a href="http://closetcooking.blogspot.com/2008/02/rhubarb-crisp.html">Rhubarb Crisp</a><br /><a href="http://closetcooking.blogspot.com/2008/05/mango-crisp-with-macadamia-nut-crust.html">Mango Crisp with Macadamia Nut Crust</a><br /><a href="http://closetcooking.blogspot.com/2008/07/mango-and-rhubarb-crumble.html">Mango and Rhubarb Crumble</a><div class="feedflare">
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["link"]=>
string(71) "http://closetcooking.blogspot.com/2008/08/blueberry-amaretti-crisp.html"
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string(162) "http://www.blogger.com/comment.g?blogID=3979326615099351000&postID=1940881889251333406http://closetcooking.bl]]></plaintext></div></div>